Serves: 8
Total Calories: 28
1 Line a tray with wax paper and set a wire cooling rack on top. Make a small slit in the base of each fig. Insert an almond and a piece of orange peel into the figs. Pinch the slit closed.
2 In the top half of a double boiler set over simmering water, melt the chocolate and butter, about 5 minutes. Remove from the heat and stir until smooth. Let stand 5 minutes.
3 Dip each fig in the melted chocolate and place on the wire rack. When all of the figs have been dipped, place the tray in the refrigerator to set the chocolate, about 1 hour.
4 Place the figs in an airtight container, separating each layer with wax paper. Store in the refrigerator up to 30 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate-Dipped Figs recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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